Los Angeles daily herald., 1887-10-23
PLEASURES OF THE TABLE.
Excellent soups for Brain-
Work kers-How to Roast a Turkey

ExCeIHGHt BOu PB hGE DEahh
WOrkers-How te Roast "a Turkey J
The custom of having regular hour.
for meals is peculiar to civilization.
is absolutely necessary for those wht
possess sensitive, nervous, and deli
cate organizations. and especially
necessary for invalids, and the civil
lied man who undertakes to follow
the example of the savage or th
ignorant in alienation offastipg and
feastng would soon bring his wretched
dyspapic existence TO an end. Al
the laws of hygiene demand that after
very long abstinence food must be
taken slowly and in small quantities
An excellent soup for the brain.
workers has its origin in Germany,
1t is estimated as one OF the most
nutritious and appetizing soups known
to the German gourmet. Put into a
stewpan twelve onions, one turnip
and Il head of cabbage, quarter of a
pound OF butter, and quart OF white
stock stew till tender. Add another
quart of stock, pulp the vegetables,
and boil with the soup for half an
hour, stirring constantly; just before
SSl NluS ftIt IL udil u plIit vi poiIIiiS
cream and about twenty button onions
picked and boiled soft in milk and
water. Season with salt, and thicken
if desired, with rice -four worked with
butter. Each of these ingredients
may be ranked high as brain food.
Dumas, the elder, was excessively
fond OF onion and cabbage soup,which
he made himself. Soup contains the
greatest amount of nourishment that
can be taken with the least exertion.
The general utility cook should be
taught the elements of chemistry. 1t
is chemically necessary that the water
should boil slowly, SO that the albu-
men may not all coagulate in the
center of the meat before being ex-
tracted. A simple dinner should have
the prelude If a simple soup, which
however, requires care, patience and
watchfulness rarely bestowed by the
cook. 1t is slow chemical process,
and nature will not be hurried with
out having her revenge.
Here is soup of affectionate men,
ory, as well as use; it is white soup:
Boil knuckle of veal and four calves
feet i'll five quarts OF water, with three
onions sliced and a bouquet of sweet
herbs, four heads of celery cut small,
a teaspoonful of Whole pepper, and a
small teaspoonful of salt, adding five
or six large blades of mace. Let it
boil very slowly, till the meat is in
rags and has left the bone, and till the
gristle has quite dissolved. Skim it
well while boiling. When done strain
it through a sieve into a tureen or
deep whteware pan. The next day
take off all the fat and put the jelly
(for such it ought to be) into clean
soup pot with two ounces of vermi-
celli. Place it over the fire; when
dissolved stir in gradually pint Of
thick cream, while the soup is hot,
but it must not come to "a boil after
the cream is added, lest it should
curdle. Cut up one or two French
rolls in the bottom of a tureen, pour
in the soup and serve.
Among the most acceptable of
entrees is dish of birds with mush-
rooms. Dress two dozen reed-birds
or other small birds, as for roasting.
Put into each button mushroom, of
which have u heaping pint after all
the stalks are removed. Put the birds
and the remaining mushrooms into a
stewpan, season them with O very
little salt and pepper, and add either
q quarter of pound of fresh butter
divided into four and slightly rolled
in FOUR, or a pint of rich cream. If
abundant cream is not available, use
half butter and half cream, well mixed
together. Cover the stewpan closely,
set it over moderate fire, to stew
gently till the birds and mushrooms
are thoroughly done and tender.
Do not open the lid to stir the stew,
but occasionally give the pan a vigor-
Gus shake. Dip in hot water large
slice Of toast with the crust trimmed
off. When the birds are ready to
serve lay them on the toast with the
mushrooms placed around. If button
mushrooms are not available, divide
the larger ones into quarters. Plovers
are excellent stewed with mush-
rooms.
For preparing a roasted braised
turkey, peel and wash two onions,
one carrot, one turnip, cut them in
thin slices, also . stock of celery,
few sprigs 81 parsley, two bay-leaves;
spread the vegetables on three sheets
Of paper on the table and pour over
them two or three tablespoonful OF
oil truss the turkey the same as for
boiling. Cover the breast with thin
slices Of bacon, and lay the back of
the turkey. on the vegetables, and
place few slices of lemon on the
breast to keep it white; tie the paper
round with a string, then set it before
the fire, Or, failing that, in the oven;
a quantity of fat must be poured over
to moisten the paper and prevent
burning. Roast three hours. Capons
will need two hours, chickens half an
hour. This may be served with any
sauce or garniture, as oyster sauce,
stewed celery, caulifiower, stewed
cucumbers, arIichokes, on border of
mashed potatoes. New York Post.